Zuppa Toscana Freezer Meal

Ingredients

(1 lb (or sub Hot Italian or Chorizo for spicy)) Italian Sausage (Sugar Free)
(3 medium, about 1.5 lbs, washed and sliced (no need to peel if organic)) Sweet potatoes or white potatoes
(1 bunch, washed and chopped) Kale
(1.5 tsp) Fennel seeds
(1.5 tsp) Paprika
(1 tsp (or to taste)) Black pepper
(1 tsp) Onion powder
(1 tsp) Garlic powder
(2, 32 oz containers or 8 cups (can sub Chicken Broth)) Simple Pork Bone Broth, 32 oz
(1 cup) Heavy cream or coconut milk

Break apart the sausage and add all ingredients to your slow cooker, except the heavy cream.
Cook 8 hours on “low” setting or until sausage is cooked through.
Add heavy cream and stir to heat through or just mash up some of the potatoes to get extra creaminess.

To a gallon-sized plastic freezer bag, add all ingredients (except chicken broth and heavy cream/milk). The meat can just be added frozen but then you will have to break it up after it's cooked. You can also pre-cook the meat slightly now so that it's already broken up.
Double bag with the second gallon sized bag. Write an enjoy by date 6 months from freezing on the bag (they do last a lot longer than that though).
When ready to eat, thaw (I often do not thaw and it's just fine, although a stir in the middle is usually helpful so it's not a big chunk).
Dump bag into slow cooker and add chicken broth.
Cook for 8 hours on “low” setting or until sausage is cooked through.
Break apart sausage and add heavy cream or coconut milk.
Stir to heat through.
Enjoy and feel great!

Tip: if you don't want to write all of this on the bag itself, just print this out and stick between the gallon bags. :)

by Stephanie Schneider